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Jalapeño Popper Dip with Cheesy Crescent Dippers

(1)
  1 reviews
  • 10 min prep time
  • 40 min total time
  • 8 ingredients
  • 10 servings
  • Pinterest
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  • Save
    596
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This quick-and-easy dip inspired by the classic Jalapeño Poppers is a perfect companion for cheesy crescent dippers. It'll be your new MVP for holiday and game day parties!

Aaron Hutcherson Aaron Hutcherson
September 20, 2016

Ingredients

1
can Pillsbury™ Refrigerated Crescent Dinner Rolls
1/2
cup grated Parmesan cheese
2
packages (8 oz each) cream cheese, room temperature
1/2
cup (2 oz) shredded Mexican cheese blend
1/2
cup (from 32-oz container) Yoplait® Greek 100 plain yogurt
4
jalapeño chiles, seeded (if you prefer less spice), diced
Salt and black pepper to taste
1/4
cup plain bread crumbs

Steps

  • 1 Heat oven to 375°F.
  • 2 Unroll 1 can Pillsbury™ refrigerated crescent dinner rolls; firmly press perforations and edges to seal. Cut into 4 rectangles. Sprinkle each with 1 tablespoon grated Parmesan cheese.
  • 3 Starting with 1 long side of each dough rectangle, roll up each rectangle. Cut each into about 1/2-inch slices; place seam side down on ungreased cookie sheet.
  • 4 Bake 9 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • 5 Meanwhile, in medium bowl, stir together 2 packages (8 oz each) cream cheese, room temperature, 1/2 cup shredded Mexican cheese blend, 1/2 cup plain yogurt and 4 jalapeño chiles, seeded (if you prefer less spice), diced. Season with salt and pepper to taste. Transfer mixture to ungreased small baking dish; spread into even layer.
  • 6 In small bowl, mix 1/4 cup bread crumbs and remaining 1/4 cup grated Parmesan cheese. Sprinkle evenly over dip.
  • 7 Bake about 25 minutes for until bubbly and lightly browned. Cool slightly, about 10 minutes. Serve warm dip with dippers.
  • 1 Heat oven to 375°F.
  • 2 Unroll 1 can Pillsbury™ refrigerated crescent dinner rolls; firmly press perforations and edges to seal. Cut into 4 rectangles. Sprinkle each with 1 tablespoon grated Parmesan cheese.
  • 3 Starting with 1 long side of each dough rectangle, roll up each rectangle. Cut each into about 1/2-inch slices; place seam side down on ungreased cookie sheet.
  • 4 Bake 9 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • 5 Meanwhile, in medium bowl, stir together 2 packages (8 oz each) cream cheese, room temperature, 1/2 cup shredded Mexican cheese blend, 1/2 cup plain yogurt and 4 jalapeño chiles, seeded (if you prefer less spice), diced. Season with salt and pepper to taste. Transfer mixture to ungreased small baking dish; spread into even layer.
  • 6 In small bowl, mix 1/4 cup bread crumbs and remaining 1/4 cup grated Parmesan cheese. Sprinkle evenly over dip.
  • 7 Bake about 25 minutes for until bubbly and lightly browned. Cool slightly, about 10 minutes. Serve warm dip with dippers.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265.1
% Daily Value
Total Fat
19.1g
29%
Saturated Fat
10.8g
54%
Cholesterol
65.6mg
22%
Sodium
568.6mg
24%
Total Carbohydrate
8.9g
3%
Dietary Fiber
0.3g
1%
Sugars
4.3g
Protein
15.0g
% Daily Value*:
Vitamin C
11.10%
11%
Calcium
23.60%
24%
Iron
2.10%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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